Mexican Zucchini Skillet Dish (Print Version)
# Ingredients:
→ For the beef and zucchini noodles
01 -
2 tablespoons olive oil
02 -
1 pound ground beef or ground turkey or chicken
03 -
2 garlic cloves, minced
04 -
1/4 sweet onion, diced
05 -
3 tablespoons taco seasoning
06 -
1/4 cup water
07 -
1/2 cup salsa, any variety
08 -
2 medium zucchinis, spiralized
09 -
1 medium tomato, diced or canned diced tomatoes
10 -
1 cup shredded cheese, sharp or pepper jack
11 -
1/4 cup fresh cilantro, chopped
12 -
4 green onions, chopped
# Instructions:
01 -
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add garlic and onion to the skillet and sauté for 2 minutes. Add ground beef and cook until browned and fully cooked. Drain excess fat and return the meat to the skillet.
02 -
Mix in taco seasoning and water, then simmer until most of the liquid is absorbed. Stir in the salsa.
03 -
Add the spiralized zucchini noodles to the skillet. Heat on low for 2–3 minutes or until the noodles are soft.
04 -
Sprinkle shredded cheese on top. Let the cheese melt naturally or place the skillet in an oven preheated to 350°F (175°C) for about 3 minutes to melt the cheese quickly.
05 -
Top the dish with diced tomatoes, chopped cilantro, and green onions. Serve warm.